1 (1 oz.) sq. unsweetened chocolate
1/2 c. butter
3/4 c. sugar
1 tsp. vanilla
2 eggs
1 (8") baked pastry shell or graham cracker crust
1/2 c. heavy cream

Melt the chocolate over hot water. Set aside to cool slightly. Cream the butter with an electric mixer until fluffy. Gradually beat in the sugar and continue beating until creamy. Beat in the cooled chocolate and the vanilla. Add the eggs, one at a time, beating for 3 minutes after the first addition and 5 minutes after the second. Pour into crust. Refrigerate for several hours.

When ready to serve, whip the cream and spread it over the pie. Shave additional unsweetened chocolate over the top if desired.